This dessert is a harmonious blend of tart morello cherries and sweet, syrupy layers, intertwined with the rich creaminess of mascarpone and the velvety smoothness of thickened cream. Every spoonful is a celebration, with Cointreau adding a hint of citrusy sophistication.
Ingredients:
- 670g jar morello cherries
- 1/2 cup caster sugar
- 1 tablespoon Cointreau
- 250g mascarpone
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 x 156g Cadbury double chocolate biscuits
- Dark chocolate curls, to serve
Method:
Drain the morello cherries, reserving the juice. Place the cherry juice and caster sugar in a saucepan. Bring to the boil and reduce by half to a syrup. Remove from the heat and stir in the Cointreau. Leave to cool.
In a mixing bowl, whip the mascarpone, thickened cream, icing sugar and vanilla extract until soft peaks form.
Break the Cadbury Double Chocolate biscuits into large pieces.
Start to layer the salad in serving glasses or a large bowl. Start with a layer of mascarpone cream, followed by a layer of cherries and a drizzle of cherry syrup.
Add a layer of cookie chunks and repeat the layers until all the ingredients have been used, finishing with a layer of cream.
Chill in the fridge for at least 1 hour to allow the flavours to meld.
Garnish with dark chocolate curls and extra cherries just before serving.
